Creamy Sweet Potatoes Gouda

These smoky, gooey scalloped sweet potatoes mix up your holiday spread with smoked Gouda and fresh rosemary. They're the perfect combo of sweet and savory that'll upgrade any big meal while still giving you that warm, cozy feeling we want when we're celebrating together.

I switched out our regular marshmallow-topped sweet potato dish with this at Thanksgiving one year, and now we can't go back. My father-in-law swore he couldn't stand sweet potatoes, but he grabbed another helping and wanted to know how I made it.

Ingredients

• Sweet potatoes: Go for ones that feel solid and have smooth skin with bright orange inside for top taste and texture
• Red onions: They're naturally sweet which works nicely with the potatoes and adds pretty purple streaks
• Fresh rosemary: Its woodsy smell cuts the richness down to size - skip the dried stuff and grab fresh sprigs
• Smoked Gouda: This cheese makes all the difference with its deep smoky kick - make sure you get actually smoked Gouda not just flavored stuff
• Asiago cheese: Brings a sharp, nutty taste that works against the sweetness of the potatoes
• Smoked paprika: Boosts the smoky vibes from the cheese and makes everything look prettier
• Ground sage: Adds that fall feeling with its earthy, slightly spicy touch
• Garlic powder: Spreads mild garlic flavor through the whole dish
• Heavy cream: Creates that silky richness between each potato layer
• Sour cream: The tanginess helps cut through the sweet potatoes
• Cornstarch: Keeps the cream mix from being too runny so it sticks to the potatoes just right

Simple Cooking Steps

Get your dish ready:

Heat your oven to 375°F and spray a big ceramic baking dish (about 10×14 inches) with cooking spray. Don't miss the edges and corners so nothing sticks when the cheese gets bubbly and brown.

Mix your cheese blend:

Grab a big bowl and throw in the chopped rosemary, grated smoked Gouda, grated Asiago, smoked paprika, ground sage, garlic powder, salt, and pepper. Mix it all up with your hands or a spoon until everything's evenly spread out. You'll use this for middle and top layers.

Start building:

Put down your first layer of thinly sliced sweet potatoes in the dish, overlapping them a bit like roof shingles. Try to cut them all the same thickness for even cooking - a mandoline really helps here.

Layer the onions:

Scatter the thin red onion slices over those sweet potatoes. Don't worry about covering everything since they'll shrink while cooking.

Add some cheese:

Sprinkle half your cheese and herb mix over those onions. Make sure it goes all the way to the edges.

Keep stacking:

Add another full layer of sweet potato slices, then the rest of your onions, and finish with one more layer of sweet potatoes on top. This gives you a sturdy base for the creamy sauce.

Mix the creamy stuff:

In another bowl, whisk your milk, sour cream, melted butter, heavy cream, and cornstarch until it's completely smooth with no lumps. The cornstarch needs to dissolve fully so it thickens properly while baking.

Pour and top:

Pour this cream mix evenly over all your potato layers so it drips down between the slices. Then sprinkle the rest of your cheese mix on top to make a tasty crust that'll brown up nicely.

Bake it up:

Stick the dish on the middle rack and bake it uncovered for 75-90 minutes. You'll know it's done when the top is nicely browned with crispy edges and you can easily stick a fork through all the potato layers.

Let it sit:

Don't serve it right away! Let it cool down for at least 15 minutes first. This helps the sauce thicken up and lets everything settle so you can serve cleaner portions.

The smoked Gouda really makes this dish shine. I stumbled on this combo when I was out of cheddar one Thanksgiving and just used what I had in the fridge. Now I actually buy extra Gouda just to make sure I can cook this during the holidays.

Prep Ahead Plans

This is a fantastic do-ahead dish. You can put the whole thing together up to a day before you need to cook it, wrap it up tight with plastic wrap and stick it in the fridge. When you're ready to bake, take it out about 30 minutes ahead of time to warm up a bit, then bake as normal, adding about 10-15 minutes if it's still cold from the fridge.

Ingredient Swaps

While smoked Gouda gives it that special taste, you can swap in smoked cheddar or even regular Gouda with a splash of liquid smoke if you're in a pinch. Instead of Asiago, try Parmesan or aged Gruyère for that same sharp, nutty kick.

What to Serve With It

These fancy sweet potatoes go great with roasted turkey, ham, or prime rib, so they're perfect for holiday meals. For a standout vegetarian dinner, serve them alongside a wild mushroom mix and some roasted Brussels sprouts.

This dish never fails to impress at holiday gatherings or dinner parties. The mix of bold flavors and comfy textures means it'll likely become a regular part of your special meals.

Recipe Q&A

→ Can I assemble this dish in advance?

Sure! You can prep the entire dish up to a day ahead and store it in the fridge with a cover. Bake it directly from cold by adding 10-15 minutes to the cook time. Want to cut prep time on serving day? Bake halfway through (about 45 minutes), let it cool, refrigerate, and finish baking for another 30-40 minutes before serving.

→ What can I use instead of smoked gouda?

If you can’t find smoked gouda, regular gouda with a splash of liquid smoke in the cream mix works great. Smoked cheddar, gruyère, or fontina are also solid swaps, delivering a nice balance with the sweet potatoes.

→ How thin should I slice the potatoes?

Try to cut them around ⅛ inch thick for the best results. A mandoline makes the process quick and ensures uniform slices that cook evenly. If using a knife, keep it sharp and aim for consistency.

→ Is there a way to make this dairy-free?

Definitely! Go with plant-based cheese substitutes (cashew cheeses are great), switch heavy cream for coconut cream, and use vegan butter. For the creamy sauce, try blending plant-based milk with non-dairy yogurt or cashew cream.

→ How can I tell when it’s fully cooked?

You’ll know it’s done when the top is toasted golden, the cheese bubbles at the edges, and a knife slips easily through the potatoes. If the top starts to darken too fast, loosely cover with foil and continue baking until the potatoes are tender.

→ What pairs nicely with this dish?

This side works wonderfully with simple main proteins like baked chicken, roasted pork loin, or even a juicy slice of prime rib. For meat-free options, a crisp green salad with a tangy dressing is a perfect complement.